Traditional recipes

Coffee muffins, mascarpone and chestnut puree

Coffee muffins, mascarpone and chestnut puree

I give these muffins to Claudia .... they are soft, fluffy and energizing ... I also give coffee :))

  • 50 gr cappuccino powder
  • 1 tablespoon ground natural coffee
  • 2 eggs
  • 100 ml water
  • 100 gr sugar
  • 1 sachet of baking powder
  • 200 gr of flour
  • 1 tablespoon cocoa
  • 50 ml olive oil
  • 150 gr mascarpone cream
  • DECOR:
  • 150 ml liquid cream
  • 150 gr mascarpone
  • 5 tablespoons chestnut puree
  • 1 sachet of vanilla sugar
  • 2 teaspoons cocoa nesquik

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Coffee muffins, mascarpone and chestnut puree:

Boil water and pour it over coffee and cappuccino and let it cool.

Beat the eggs with the sugar, then add 150g of mascarpone and mix well.

We mix the flour with cocoa and baking powder and incorporate it in the above composition, then we add the oil and we homogenize everything very well. We put the dough in paper and the muffin tray and bake for 20-25 minutes, until it is nicely baked. let it cool.

Mix the whipped cream with the vanilla sugar, then add the mascarpone cream and the chestnut puree and mix well. Put the cream in a bowl and decorate the muffins and cut the lids on top.

We mix the rest of the composition with the nesquik and make muffins.


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Cake with chestnuts and cherries

When I made the chestnut and sour cherry cake for my birthday, my husband & # 8217 said it was the best cake I made, although then my chestnut mousse didn't come out and I turned it into cream. butter. Now, for his birthday, I made it again and this time I came up with the mousse & # 8230 another recipe.

we so need next:

For the countertop, for two trays with a diameter of 18 cm (each countertop cut into two slices) or a tray with a diameter of 23 cm (the countertop cut into three slices):

  • 6 eggs
  • 6 tablespoons caster sugar
  • a tablespoon of rum
  • 4 tablespoons flour
  • 4 tablespoons ground walnuts
  • a pinch of salt
  • optionally a tablespoon of coarsely chopped ripe walnuts

For the chestnut mousse:

  • 250 ml of milk
  • 5 g butter
  • 3 egg yolks (out of the 3 remaining egg whites plus 120g sugar, 200g butter 82% fat, a teaspoon of vanilla extract and a vial of rum flavor you can make a Swiss meringue cream with butter, with which the cake is covered, instead of cream )
  • 50g caster sugar (if the chestnut puree is sweetened)
  • 30g of starch
  • 250g sweetened chestnut puree
  • 5g gelatin + a tablespoon of rum + 2 tablespoons of cold water
  • 200 ml whipped cream (very cold)
  • an ampoule of rum flavor
  • a teaspoon of vanilla extract
  • a jar of pitted cherry compote

For dressing the cake and garnishing:

  • 400 ml whipped cream
  • a sachet of whipping cream
  • a few cherries in the compote
  • 50g chestnut puree

How I did it:
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For Countertops, I greased with butter and I covered with flour two cake trays with a diameter of 18 cm and I heated the oven to medium heat (180ºC).

I separated the egg whites from the yolks and beat the egg whites with a pinch of salt. I added a tablespoon of rum and a tablespoon of sugar and I mixed until I finished adding the sugar and I got a hard and shiny foam. Then I added the yolks and mixed a few times with the aim by overturning. At the end, I added the flour and walnuts in three portions, stirring lightly, turning upside down until incorporated. I distributed the composition in the two prepared trays and baked for 35 minutes on medium heat. I tested with the toothpick if they are baked (a toothpick inserted in the countertop must come out clean, without traces of unripe dough). I let them cool a bit, then took them out of the trays and let them cool completely.

For chestnut mousse, first I put the gelatin to hydrate in 2 tablespoons of cold water plus a tablespoon of rum and I put the whipped cream in the freezer (to beat the cream well, the cream must be very cold).

I put the buttered milk on the fire to heat. In a saucepan, mix the egg yolks with the sugar, then add the starch. I added the hot milk in a thin thread, mixing it very well. I put the pan on medium heat and stirred continuously until the cream thickened. I took it off the heat and let it cool, stirring occasionally so as not to make a fuss.

I drained the gelatin from the excess water and melted it on steam (very carefully, not to heat it too much, because it is destroyed). I poured the melted gelatin over the hot cream (not hot) and mixed it to homogenize. Then I added the chestnut puree.

I must mention that this time I used chestnut puree in a jar, which is much softer than frozen. If you use the frozen one (I say it's better), heat 30-40 ml of whipped cream and mix with the chestnut puree before adding it to the cream. I then beat the whipped cream hard and lightly incorporated it into the cold cream (at room temperature).

I put the mousse in the fridge and strained the cherries from the compote.

I cut each top into two slices, then began assembling the cake. Because the mousse is quite soft at first and I didn't have time to leave it in the fridge until it hardens, I mounted the cake in a ring (otherwise the mousse would flow out between the countertops). I syruped the countertops and & # 8230. I syruped them too hard. Don't be like me, because it will be very difficult to cut a beautiful slice of cake. I also recommend making it in a 23-24 cm tray, in three layers, not in four, also for the same reasons.

To resume & # 8230. I syruped each top with cherry compote and put chestnut and cherry mousse on each. I just put mousse on top. I left the cake in the fridge until the next day. I kept some mousse, which I put on the side when I took the cake out of the ring. (If you coat the cake in meringue cream with butter, do not put mousse on top or on the side).

I beat 400ml cream with a sachet of cream fortifier and covered the cake with it. I decorated with cherries and chestnut puree (from the frozen one, but which I thawed) grated on the grater with large holes.

If you find it difficult to make the mousse, I'll give it to you two versions of chestnut cream simpler:

The cream version: 500ml cream for whipped cream, 400g sweetened chestnut puree

Beat the cream hard. On each countertop put a layer of whipped cream, a layer of grated chestnut puree on a grater with large holes and a few cherries. Dress the cake in whipped cream (400ml).

The butter version: 200g butter (82% fat) at room temperature, 400g sweetened chestnut puree, rum and vanilla flavor (optional). Mix the soft butter until frothy, then gradually add the chestnut puree and flavors at the end.

Tiramisu with chestnut cream

Starting from the famous versatile dessert, this time we prepared Tiramisu with chestnut cream, a delight for big days. I tried the traditional Italian version, I tried Jamie Oliver's version with limoncello and berries. Now I tried the chestnut puree version. I discovered this puree recently and I'm a little stuck in it :)))
I used it in a demented cake, in a cake with carob powder (it worked perfectly), now I used it for a tiramisu.
Excellent combination of coffee-chestnut puree-amaretto liqueur & # 8211 cocoa.
I challenge you to try this Tiramisu with chestnut cream!

  • 1 large package of biscuits (400 gr)
  • 1 box of mascarpone
  • 1 glass of sweet milk
  • 250 gr chestnut puree (in a jar / frozen)
  • 1 large concentrated coffee without sugar
  • 3 lg macaroons
  • 40 gr powdered sugar
  • cocoa powder for garnish

In a bowl, put mascarpone cheese, powdered sugar and sweetened milk. We dissolve easily, with a whisk, the cheese in the milk, until it is homogenous. Add the chestnut puree, liqueur and continue mixing. Ideally, we should use a mixer. Set aside the cream.

We prepare a container, a tray, I used a heat-resistant tray, not very big. We place two layers of biscuits. We syrup with bitter coffee. I hit some biscuits so fluffy that I didn't syrup them very much.

Pour the chestnut cream, level, add another layer of biscuits, then sprinkle with plenty of cocoa.

Refrigerate to set the cake and cool.
We serve and serve with a coffee if you want. It's great!

Chestnut cake and coffee cream

Here is a handsome, fine and delicious dessert: Chestnut cake and coffee cream.

Ingredients Chestnut cake and coffee cream
3 tops of 4 eggs, 4 tablespoons sugar, a pinch of salt, 4 tablespoons flour, 2 tablespoons oil
cream: 500 g hulala liquid cream, 250 g cottage cheese, 300 g chestnut puree, 2 teaspoons decaffeinated nes
decoration: whipped cream and coffee, 220 g gelatin

Preparation Chestnut cake and coffee cream
1. Prepare each top of 4 egg whites mixed with a pinch of salt and then with sugar. Incorporate the yolks rubbed a little with oil and then flour poured in the rain
2. Prepare the cream by mixing the whipped cream until it hardens. We also mix the cottage cheese with the chestnut puree and then we mix it with whipped cream and decaffeinated instant coffee. Add hydrated gelatin in 100 ml of cold water and then melted in a sea bath.
3. Grease each countertop with cream then place one on top of the other, pressing lightly by hand. Let cool for at least 2 hours before cutting the cake. Decorate with whipped cream and instant coffee.
Good appetite!

Tiramisu with chestnut puree

Crush the chestnut puree with a fork (I used Hungarian puree in the package, but you can also use the one in the jar to the jar being more liquid we will not add the egg whites). Add 100g powdered sugar, 5 ml. of rum and beaten egg whites with 2 tablespoons of sugar, mix until you get a soft cream (not liquid).

Put food foil in a cake pan. We made an espresso coffee that we sweetened with a little sugar and added 5ml. Arrange the biscuits next to each other, syrup each biscuit with coffee, then put half of the composition of chestnut puree. Place the second row of biscuits, syrup with coffee and pumen the rest of the chestnut puree. Place the third row of biscuits , syrup with coffee and put everything in the fridge for about 3-4 hours.

Before taking the cake out of the fridge, beat the whipped cream. Remove the cake from the fridge and carefully, holding the food foil by the ends, remove the cake from the tray and place it on a plate. Remove the foil and cover the side and top with It can be decorated with walnuts or simply with cocoa powder. melt the honey. After the biscuits have cooled I used them to decorate the cake).

Even if Tiramisu's original recipe is my favorite, I really liked this version as well.

Mascarpone cake and chestnut puree

Autumn being therefore the season of chestnuts, I kept seeing on the net circulating recipes in which chestnuts were the stars, the main ingredient in the recipe and especially in a dessert recipe. I researched to see how they can be used as an ingredient and when an offer of chestnut puree appeared in my way, I didn't stop to think and bought a jar. More out of curiosity to say, to see how it tastes as such and how it "would fit" in a dessert.

Until I decided what and how, that is, what kind of cake to use and how to include it in the recipe, provided it is a simple but tasty one, I saw on Paula on the blog a cake recipe with a wet counter easy to make and which I found, reading the list of ingredients, to be tasty. So I stopped thinking and got to work, things being simple: wet cocoa top and a mascarpone mousse with chestnut puree.

That was my inspiration. The first of them. Because, let me tell you a secret. Since I only used two tablespoons of chestnut puree for this cake with mascarpone and chestnut puree, I obviously had left and & # 8230 I made a cheesecake with mascarpone and mousse from chestnut puree. You will see next week how I will publish the recipe as soon as I manage to write it.

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Rhubarb and cranberry cheesecake

How to Make Dessert Cheesecake with Coffee. Definitely the most creamy and elegant cheesecake prepared so far, I recommend it on a hot day. Almost like a melted, coffee-flavored ice cream, a. There are a lot of recipes, we will.

Looking for a coffee grinder, I managed to stumble: D, of a wonderful recipe, flavored with a lot of coffee prepared with love by Miha. Ingredients: 150 simple biscuits. This Pin was discovered by Rainbow. Discover (and save!) Your own Pins on Pinterest. The order of cheesecake is made at least 24 hours in advance. When an order is placed, please specify the delivery date of the product. Enter to see the list of ingredients and preparation instructions! This recipe for cheesecake with chocolate and espresso without baking is much easier to prepare than.

After this cheesecake with coffee and chestnut puree, I think I'll stop for a while with the cheesecake variants. I prepared this non-baked cheesecake with coffee especially as a "bdquosuport" for my beautiful garden axes. Freshly ground, ready to greet you in the morning or when your busy day seems to require a coffee break.

Butter on popcorn, whipped cream in coffee and cheesecake.